"You put a baby in a crib with an
apple and a rabbit. If it eats the rabbit
and plays with the apple, I'll buy you a new
car."
Harvey Diamondmore>>

Quote

MORE
EVIDENCE VEGETARIAN DIET MAY CUT CANCER
RISK: (02/16/04): "Eating a
meat-free, vegetarian diet may reduce the
risk of colorectal cancer, new
research suggests. After following
more than 10,000 people for 17 years,
investigators found that vegetarians were 15
percent less likely to develop
colorectal cancer than meat-eaters.
This study adds to the "increasing
scientific evidence" that a diet rich
in fruit, vegetables and fiber and
low in meat--especially red and processed
meat--can prevent colorectal
cancer, study author Dr. Miguel Sanjoaquin
of the University of Oxford, UK,
told Reuters Health. Along with a
decreased risk of cancer from eating
vegetarian, the investigators found that
frequent fruit eaters - consuming
more than 5 servings of fruit per week--were
over 40 percent less likely to
develop colorectal cancer."more>>

"One
farmer says to me, 'You cannot live on
vegetable food solely, for it
furnishes nothing to make bones with,'
and ... all the while he walks behind
his oxen, which, with vegetable-made
bones, jerk him and his lumbering plow
along in spite of every
obstacle."
Henry David Thoreau

Protein

Let's look at protein. We need protein
for cell maintenance and repair. But in
what form? Animal or plant? Cooked
or raw?

Protein is composed of many small components called amino acids.
There are 22 known amino acids, eight of these are
considered essential since they are not produced
by the body and must be obtained through our diet.

The
body uses protein for maintenance and
repair. What is left over may be stored as
fat. Excess protein gives off toxic waste
which causes burdens for the kidneys, liver and
all other waste-removal organs. When meat is
cooked (heated above 160 degrees), the protein
molecules are altered, rendering the protein
basically unusable by the body. The unused protein
begins to rot in the digestive system creating
many problems for the bodies defense mechanism.
The colon often becomes irritated and infected as
it tries to eliminate the dead animal flesh and
the toxins it contains.

"The flavor in meat is derived from the blood
and uric acid (nitrogenous waste) within its flesh
and other tissues. The Department of
Agriculture's promotional poster used to list milk
as the first group and meat as the second. One
group was for grains and fruits and vegetables
shared a group. Because livestock products were
assigned two of the four groups, menus developed
under this plan were often loaded with fat and
cholesterol. This is how an entire
generation learned to eat, and how they, in turn,
raised their children. The results have been
tragic. There are 4000 heart attacks every day in
this country. The traditional four food groups and
the eating patterns they prescribed have led to
cancer and heart disease in epidemic numbers,
killing more people than any other factor in
America. More than automobile accidents, more than
tobacco, more than all the wars of this country
combined." Neal Barnard, M.D.

We can get our protein from the same source as
the cow gets it - plant food! We don't need
to get it second hand in a form our bodies have a
hard time dealing with. Animal products are
the only source of bad cholesterol (LDL) in the
diet.

Eggs are 80% fat, more than twice as much
cholesterol as 4 oz of beef. It's estimated
that 80% of chickens and eggs are contaminated
with salmonella and other bacteria.

Consider too, what is also in the herbivorial
animal proteins you eat: growth hormones,
antibiotics, rendered remains of other animals,
bacteria (Ecoli, salmonella, listeria and many
more) and now mad cow disease (TSEs transmissable
spongiform encephalopathies).

It's becoming ever more important to move away
from the animal kingdom and look to the plant
kingdom for our nourishment. The evidence in
is and the link between diet and disease is
irrefutable. What we eat determines the
quality of our lives. We had better start
finding out what good food is and teach our
children. If not, we will be contributing to
our ill health and theirs.

There's more info to come on protein. We
have only scratched the surface.

Monthly
Hot Link

Due to our recent move,
our web update has been delayed. Check back soon for our recent hot
links.

Last update: 02/16/2012

Industry Info

"In the U. S. we can buy a
hamburger for 79 cents," explains
cattle-rancher-turned-vegan, Howard
Lyman. "If the American taxpayer
was
not involved in subsidizing the beef
industry, the same hamburger meat
would cost over $12. Meat in America
today would cost $48 a pound if it
were not for the American taxpayers
subsidizing the grain, the irrigation
water, the electricity, the grazing on
public lands. How many people-even
in America-would go and spend that
amount of money on meat if it wasn't
subsidized? We can't afford roads, or
schools, or health care, and yet we
are paying $11.21 for every $12 of
something that is helping kill one out
of every two Americans today."
Howard Lyman[As
quoted in the great, fact-filled essay
"Go Vegan"]

Industry Info

Find out what is
going on in the meat and diary
industries. Visit these web sites:

"New
studies provide additional mechanisms
and insights to help understand why a
plant-based diet is more healthful
than one high in animal protein. For
example, elevated blood levels of a
substance called homocysteine may
increase your risk of developing
coronary heart disease. Animal protein
in your diet increases your
homocysteine levels, whereas folate
and vitamins B-6 and B-12, which are
found in whole grains and green leafy
vegetables, help reduce homocysteine
levels."
John RobbinsThe Food Revolution
Foreword/pg xv